Blue Ribbon Rice

United States Southern Long Grain rice is one of the finest rice types produced in the world. Each year, ARI selects the best of the long grain rice available and mills the rice to the whitest white to make Blue Ribbon Brand Rice. Premium Blue Ribbon Rice grades the highest possible USDA grade with the hardest milling degree attainable. Chefs worldwide prefer the fluffy texture and excellent cooking qualities of Blue Ribbon Rice. Blue Ribbon is a natural working companion for the retail and catering customer alike.

SIZES:
30x1 lb poly bags packed in bales
15 x 2 lb poly bags packed in bales
6 x 10 lb poly bags packed in bales
3 x 20 lb poly bags packed in cases
10 lb, 20 lb, 25 lb, 50 lb, 100 lb woven poly bags
10 kg, 20 kg, 25 kg, 50 kg, woven poly bags
1 Ton Totes


Select Quality since 1915

Cooked Rice - when not eaten immediately, should be be cooled quickly. To store cooked rice, place in shallow container, cover, and place in refrigerator. Cooked rice may be stored in the refrigerator for up to 7 days.
Uncooked Milled Rice (white, parboiled or pre-cooked) - will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly- closed container that keeps out dust, moisture and other contaminants.
Uncooked Brown Rice has a limited shelf life of approximately 6 months because of the oil in the bran layer. Refrigerator storage is recommended for longer shelf life.
  • When rice is reheated, it tastes as good as it did when first prepared.
  • For each cup of cooked rice, add 2 tablespoons liquid.
  • Cover and heat on top of range or in oven until heated through (about 5 minutes).
  • In a microwave oven, cover and cook on HIGH about 1 minute per cup.
  • Frozen rice may be cooked 2 minutes on HIGH power for each cup. Fluff with fork.
  • Measure the amounts of rice and liquid.
  • Time accurately.
  • Keep lid on tightly during cooking to prevent steam from escaping.
  • If rice is not quite tender or if liquid is not absorbed, cook 2 to 4 minutes longer.
  • If cooked rice is crunchy, add additional liquid, cover tightly and cook until grains are tender.
  • If more separate grains are desirable, sauté rice in a small amount of butter before cooking, then add liquid and cook as directed.
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